Palm shortening is a solid fat made from palm oil, which is extracted from palm trees. It’s commonly used in baking because of its high melting point, which results in flaky pastries, crispy cookies, and stable cakes.
Palm shortening is also neutral in flavor, which means it doesn’t affect the taste of the baked goods. But what happens when you run out of it or have to avoid it for some reason?
We’ve compiled a list of great substitutes for palm shortening that will work just as fine.
7 Best Palm Shortening Substitutes
Whatever your reasons are for looking for alternatives to palm shortening, here are 7 great substitutes to consider.
1. Butter
Butter is a classic substitute for palm shortening, particularly in pastry dough and cookie recipes. Its rich, creamy texture creates flaky layers in pie crusts and adds moisture to cakes and muffins.
However, there are some important differences between the two that you should keep in mind when making substitutions.
Butter contains milk solids and water, as well as fat, whereas palm shortening is purely composed of fat. As a result, butter may produce slightly different textures in certain recipes compared to palm shortening.
Also, due to its lower melting point than palm shortening, butter will begin to melt at a lower temperature, which can affect the texture of your finished product, especially if you are using it as a replacement in a recipe that calls for palm shortening to be used at room temperature or above. Chilling the dough before baking can help prevent spreading.
Butter contains dairy, so it’s not suitable for vegans or those with lactose intolerance.
2. Coconut Oil
Coconut oil is another excellent substitute for palm shortening, especially if you prefer natural ingredients.
It has a solid consistency at room temperature, just like palm shortening, but with a slight coconut flavor. This subtle taste makes it perfect for sweet treats such as cakes, brownies, and frostings.
An added advantage of using coconut oil as a substitute for palm shortening is that it contains healthy saturated fats that can improve heart health when consumed in moderation.
Note that using too much coconut oil can make your baked goods greasy, so it’s crucial to measure accurately.
3. Vegetable Shortening
Vegetable shortening is a versatile alternative to palm shortening made from hydrogenated vegetable oils. It has a high melting point, making it ideal for baked goods such as pastries, pies, and cookies.
Unlike palm shortening, vegetable shortening does not have any flavor, which can be beneficial if you want your baked goods to taste neutral.
Vegetable shortening is widely available in grocery stores, making it an accessible option. Like palm shortening though, some types of vegetable shortening may contain trans fats, so it’s essential to check the label before purchasing.
5. Ghee
Ghee, also known as clarified butter, is a type of butter that has had the milk solids removed, leaving behind pure butterfat. It has a higher smoke point than regular butter, making it ideal for cooking at high temperatures.
Ghee has a nutty, slightly sweet flavor that compliments baked goods, which makes it a great substitute for palm shortening in baked goods like pastries and pie crusts.
Ghee is not vegan or plant-based if that’s what you’re looking for. It also contains more saturated fat than other alternatives.
6. Applesauce
Applesauce is a surprising yet effective substitute for palm shortening in certain applications, such as vegan baking. It provides moisture without adding extra calories or fat, making it a healthier choice than traditional shortenings.
Replacing half of the shortening with applesauce can create a lighter, less dense texture in baked goods while still maintaining their structure.
As you already know, applesauce lacks the firmness of shortening, so you may need to make some adjustments to the recipe you’re following.
7. Avocado Oil
Avocado oil is a liquid oil with a mild flavor that works well as a replacement for palm shortening in savory dishes. It has a high smoke point, meaning that it doesn’t burn at high temperatures. This singular reason makes it ideal for sauteing, roasting, and grilling.
However, if you’re making a dish where solid fat is necessary for creating a specific texture such as flaky pie crusts, you can’t use avocado oil because of its liquid nature.
It contains monounsaturated fats, though, which are associated with improved heart health.
Conclusion
As shown in the post, the best substitutes for palm shortening are butter, coconut oil, ghee, vegetable oil, and other non-conventional options like applesauce.
By experimenting with different replacements, you can find the one that suits your needs and preferences.